KR20240038051A - 탄산 알코올 음료 - Google Patents
탄산 알코올 음료 Download PDFInfo
- Publication number
- KR20240038051A KR20240038051A KR1020247006206A KR20247006206A KR20240038051A KR 20240038051 A KR20240038051 A KR 20240038051A KR 1020247006206 A KR1020247006206 A KR 1020247006206A KR 20247006206 A KR20247006206 A KR 20247006206A KR 20240038051 A KR20240038051 A KR 20240038051A
- Authority
- KR
- South Korea
- Prior art keywords
- ppb
- content
- beverage
- alcoholic beverage
- taste
- Prior art date
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 73
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 62
- 235000019640 taste Nutrition 0.000 claims abstract description 47
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims abstract description 31
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 42
- 244000269722 Thea sinensis Species 0.000 claims description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 37
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 21
- 239000001569 carbon dioxide Substances 0.000 claims description 21
- 235000009569 green tea Nutrition 0.000 claims description 8
- 230000002708 enhancing effect Effects 0.000 claims description 5
- 235000020083 shōchū Nutrition 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 4
- 235000015041 whisky Nutrition 0.000 claims description 4
- 235000013532 brandy Nutrition 0.000 claims description 3
- 235000013531 gin Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013533 rum Nutrition 0.000 claims description 3
- 235000013522 vodka Nutrition 0.000 claims description 3
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 abstract description 2
- COBXDAOIDYGHGK-UHFFFAOYSA-N syringaldehyde Natural products COC1=CC=C(C=O)C(OC)=C1O COBXDAOIDYGHGK-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 39
- 235000019441 ethanol Nutrition 0.000 description 33
- 235000013616 tea Nutrition 0.000 description 25
- 238000011156 evaluation Methods 0.000 description 19
- 238000003860 storage Methods 0.000 description 18
- 230000003749 cleanliness Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 235000006468 Thea sinensis Nutrition 0.000 description 8
- 239000000284 extract Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000209507 Camellia Species 0.000 description 4
- 235000018597 common camellia Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000019225 fermented tea Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- ACIAHEMYLLBZOI-ZZXKWVIFSA-N Unsaturated alcohol Chemical compound CC\C(CO)=C/C ACIAHEMYLLBZOI-ZZXKWVIFSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001944 continuous distillation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JPJP-P-2021-124989 | 2021-07-30 | ||
| JP2021124989A JP2023019917A (ja) | 2021-07-30 | 2021-07-30 | 炭酸アルコール飲料 |
| PCT/JP2022/027524 WO2023008193A1 (ja) | 2021-07-30 | 2022-07-13 | 炭酸アルコール飲料 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20240038051A true KR20240038051A (ko) | 2024-03-22 |
Family
ID=85086743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020247006206A KR20240038051A (ko) | 2021-07-30 | 2022-07-13 | 탄산 알코올 음료 |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP4379033A1 (ja) |
| JP (1) | JP2023019917A (ja) |
| KR (1) | KR20240038051A (ja) |
| CN (1) | CN117716015A (ja) |
| AU (1) | AU2022320263A1 (ja) |
| WO (1) | WO2023008193A1 (ja) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017073704A1 (ja) | 2015-10-28 | 2017-05-04 | サントリーホールディングス株式会社 | アルコールテイスト飲料 |
| WO2019239793A1 (ja) | 2018-06-15 | 2019-12-19 | サッポロビール株式会社 | 高アルコール飲料、高アルコール飲料の製造方法、及び、高アルコール飲料の香味向上方法 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5851756B2 (ja) * | 1980-01-28 | 1983-11-18 | キッコーマン株式会社 | 果実酒の製造法 |
| TWI609079B (zh) * | 2013-01-31 | 2017-12-21 | 朝日啤酒股份有限公司 | 非發酵之類啤酒發泡性飲料 |
| JP6467243B2 (ja) * | 2015-02-20 | 2019-02-06 | サントリーホールディングス株式会社 | 果実酒 |
| JP6764220B2 (ja) * | 2015-06-26 | 2020-09-30 | サントリーホールディングス株式会社 | 容器詰めアルコール飲料 |
| JP6420390B2 (ja) * | 2017-03-15 | 2018-11-07 | アサヒビール株式会社 | 容器詰め炭酸アルコール飲料の殺菌方法 |
-
2021
- 2021-07-30 JP JP2021124989A patent/JP2023019917A/ja active Pending
-
2022
- 2022-07-13 EP EP22849257.5A patent/EP4379033A1/en active Pending
- 2022-07-13 KR KR1020247006206A patent/KR20240038051A/ko unknown
- 2022-07-13 CN CN202280052605.8A patent/CN117716015A/zh active Pending
- 2022-07-13 WO PCT/JP2022/027524 patent/WO2023008193A1/ja active Application Filing
- 2022-07-13 AU AU2022320263A patent/AU2022320263A1/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017073704A1 (ja) | 2015-10-28 | 2017-05-04 | サントリーホールディングス株式会社 | アルコールテイスト飲料 |
| WO2019239793A1 (ja) | 2018-06-15 | 2019-12-19 | サッポロビール株式会社 | 高アルコール飲料、高アルコール飲料の製造方法、及び、高アルコール飲料の香味向上方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2022320263A1 (en) | 2023-12-14 |
| JP2023019917A (ja) | 2023-02-09 |
| WO2023008193A1 (ja) | 2023-02-02 |
| EP4379033A1 (en) | 2024-06-05 |
| CN117716015A (zh) | 2024-03-15 |
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